Potato and Corn Parcels

The humble potato. Don't you get tired of the same old ways of preparing them? Here's an easy way to prepare potatoes beyond just baking or mashing.

Boil the potatoes (1.2 kg, peeled and chopped) until tender, then drain and mash with 30g butter until smooth.

Cook the corn (200g kernels, you may use frozen ones) in boiling water for 1-2 minutes, drain and set aside.

In a heavy-based pan, melt another 30g of butter, add the 2 thinly sliced leeks and cook over medium heat for 5 minutes, or until soft and lightly golden.  Add the bacon (6 bacon rashers, rind removed, cut into thin strips) to the pan and increase the heat and stir for 5 minutes or until browned. Lower the heat and add the corn and stir for 2 minutes. Season with salt and pepper.

Melt 150g butter and use to very lightly grease a 12-hole or medium-sized hole muffin tray. Remove two sheets of filo pastry and cover the rest with a damp tea towel to prevent them from drying out. Cut the two sheets in half, lightly brush each half with butter and carefully layer them on top of one another, making a pile of four half sheets for each parcel. Preheat the oven to 180C. 

Put about 1/3 cup of the filling into the centre of each pile of filo pastry and lift the corners to form a pouch. Tie a kitchen string or chive around each parcel and scrunch up the top gently. Bake in the muffin tin for 15-20 minutes or until golden.

All wrapped up. A definite must try!